Ingredients:

  • 1 lb (450 g) ground beef (80% lean)
  • 8 oz (225 g) cremini mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) beef broth
  • 1 cup (240 ml) sour cream
  • 2 tbsp (30 g) all-purpose flour
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 g) Dijon mustard
  • Salt and pepper, to taste
  • 12 oz (340 g) egg noodles
  • Fresh parsley, chopped for garnish

Instructions:

  1. Boil water in a medium saucepan. Add egg noodles and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. In a large skillet over medium heat, add chopped onions and garlic. Sauté until softened, ~3-4 minutes.
  3. Increase heat to medium-high. Add ground beef, breaking it apart with a spatula. Cook until browned, ~6-7 minutes.
  4. Stir in sliced mushrooms and cook until they release moisture and begin to brown, ~5 minutes.
  5. Sprinkle flour over the beef and mushroom mixture, stirring to combine. Slowly add beef broth while continuously stirring. Incorporate Worcestershire sauce, Dijon mustard, salt, and pepper. Bring to a simmer, cooking until the sauce thickens slightly.
  6. Remove skillet from heat and stir in sour cream until smooth. Taste and adjust seasoning.
  7. Toss cooked egg noodles in the sauce until well coated. Serve warm, garnished with chopped parsley.